Glucosyl stevia composition

Abstract

Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavors, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

We claim: 
     
         1 . A process for producing a glucosyl stevia composition, comprising the steps of:
 adding starch into water to form a starch suspension;   adding a mixture of α-amylase and CGTase into the starch suspension and incubating for about 0.5 to 2 hours at about 75-80° C., resulting in a liquefied starch suspension;   inactivating the α-amylase by low pH heat treatment;   
       adding steviol glycosides into the liquefied starch suspension, resulting in a reaction mixture; and
 adding a second batch of CGTase into the reaction mixture and incubating for about 1 to 168 hours at about 5-125° C. 
 
     
     
         2 . The process according to  claim 1 , further including the steps of:
 adding one or several enzymes selected from the group including amylase, β-amylase, maltase, glucoamylase, fructofuranosidase, glucosidase, glucanase, β-glucanase, transglucosidase, glucosyltransferase, fructosyltransferase, galactosyltransferase, lactase, galactosidase, cellulase, pullulanase, xylanase, mannanase, Maltogenase®, Fungamyl®, Novamyl®, Optimalt®, or mixtures thereof, and   incubating the reaction mixture for about 0.0001-168 hours at about 5-125° C.;   
       wherein the glucosyl stevia composition comprises steviol glycoside derivatives having twenty or less α-1,4-glucosyl residues. 
     
     
         3 . The process according to  claim 2 , wherein the order of steps is changed. 
     
     
         4 . The process of  claim 1 , wherein the mixture of α-amylase and CGTase contains about 0.05-0.1 KNU of α-amylase per one unit of CGTase. 
     
     
         5 . The process according to  claim 1 , wherein the weight of added steviol glycosides is about equal to that of the starch. 
     
     
         6 . The process according to  claim 1 , wherein the added steviol glycosides are selected from the group consisting of stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside X, dulcoside A, steviolbioside, rubusoside, as well as other steviol glycosides found in  Stevia rebaudiana  plant and mixtures thereof. 
     
     
         7 . The process according to  claim 1 , wherein the added steviol glycosides are replaced, partially or completely, by compounds from the group consisting of Luo Han Guo extract,  Siraitia grosvenorii  extract, mogrosides, mogroside IIE, mogroside III, mogroside IV, mogroside V, mogroside VI, 11-oxo-mogroside V, siamenoside I, grosmomoside I, as well as other mogrol or oxo-mogrol glycosides found in  Siraitia grosvenorii  plant and mixtures thereof. 
     
     
         8 . The process according to  claim 1 , wherein the CGTase is produced by cultures of  Bacillus stearothemophilus.    
     
     
         9 . The process according to  claim 1 , wherein the second batch of CGTase has about 0.2-4 units of CGTase per gram of solids. 
     
     
         10 . The process according to  claim 1 , wherein the second batch of CGTase has about 0.5-1.2 units of CGTase per gram of solids. 
     
     
         11 . The process according to  claim 2 , wherein the β-amylase is produced from a source selected from the group consisting of soybeans, barley, fungi, and bacteria. 
     
     
         12 . The process according to  claim 2 , wherein the β-amylase is added at about 30-50 units per gram of total solids, and the treatment is carried out at a temperature of about 40-60° C., for a duration of about 3-16 hours. 
     
     
         13 . The process according to  claim 2 , wherein after the enzyme treatment, the glucosylated derivatives of steviol glycosides have four or less α-glucosyl residues. 
     
     
         14 . The process according to  claim 2 , wherein after the enzyme treatment, the glucosylated derivatives of steviol glycosides have two or less α-glucosyl residues. 
     
     
         15 . The process according to  claim 2 , wherein after the enzyme treatment, the glucosylated derivatives of steviol glycosides have only one α-glucosyl residue. 
     
     
         16 . The process according to  claim 2 , further comprising the step of adding a substrate of the enzyme to the reaction mixture. 
     
     
         17 . The process of  claim 2 , further comprising inactivating the enzymes in the reaction mixture by heat treatment after incubating the reaction mixture. 
     
     
         18 . The process of  claim 2 , further comprising the step of decolorizing the reaction mixture. 
     
     
         19 . The process of  claim 2 , further comprising the step of removing non-diterpene compounds by contacting the decolorized reaction mixture with macroporous adsorbent resin and subsequently eluting adsorbed diterpene glycosides with alcohol or aqueous alcohol to result in a glycoside-containing eluate. 
     
     
         20 . The process of  claim 19 , further comprising the step of desalting the glycoside-containing eluate with ion-exchange resins. 
     
     
         21 . The process of  claim 20 , further comprising the step of removing alcohol from the eluate, resulting in an aqueous eluate. 
     
     
         22 . The process of  claim 21 , further comprising the step of concentrating and drying the aqueous eluate to obtain the dried glucosyl stevia composition. 
     
     
         23 . The process of  claim 22 , further comprising the step of suspending the dried glucosyl stevia composition in aqueous alcohol, separating the crystals from suspension and drying them to obtain the glucosyl stevia composition, 
     
     
         24 . The process of  claim 18 , wherein the decolorizing is performed using activated carbon. 
     
     
         25 . The process according to  claim 18 , wherein the decolorizing is performed using ion exchange resins or membranes, said membranes being selected from the group consisting of ultrafiltration, nanofiltration, and reverse osmosis membranes. 
     
     
         26 . The process of  claim 19 , wherein removing non-diterpene compounds is conducted with a plurality of sequentially connected columns packed with a macroporous adsorbent resin, followed by washing the columns with water, then washing with about 10-50% (v/v) ethanol, disconnecting the columns, and then eluting each column individually with 30-100% ethanol. 
     
     
         27 . The process according to  claim 20 , wherein the desalting is performed by passing the eluate through columns packed with ion exchange resins or membranes, said membranes being selected from the group consisting of ultrafiltration, nanofiltration, and reverse osmosis membranes. 
     
     
         28 . The process according to  claim 2 , wherein the glucosyl stevia composition has at least about 95% total steviol glycosides on an anhydrous basis. 
     
     
         29 . A composition comprising glucosyl stevia composition made by the process of  claim 1 , and an additional sweetening agent selected from the group consisting of: stevia extract, steviol glycosides, stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside X, dulcoside A, steviolbioside, rubusoside, other steviol glycosides found in  Stevia rebaudiana  plant and mixtures thereof, Luo Han Guo extract, mogrosides, high-fructose corn syrup, corn syrup, invert sugar, fructooligosaccharides, inulin, inulooligosaccharides, coupling sugar, maltooligosaccharides, maltodextins, corn syrup solids, glucose, fructose, maltose, sucrose, lactose, aspartame, saccharin, sucralose, sugar alcohols, and a combination thereof. 
     
     
         30 . A flavor composition comprising glucosyl stevia composition made by the process of  claim 1 , and an additional flavoring agent selected from the group consisting but not limited to: lemon, orange, fruity, banana, grape, pear, pineapple, mango, bitter almond, cola, cinnamon, sugar, cotton candy, vanilla, and a combination thereof. 
     
     
         31 . A food ingredient comprising glucosyl stevia composition made by the process of  claim 1 , and an additional food ingredient selected from the group consisting of: acidulants, organic and amino acids, coloring agents, bulking agents, modified starches, gums, texturizers, preservatives, antioxidants, emulsifiers, stabilisers, thickeners, gelling agents, and a combination thereof. 
     
     
         32 . A food, beverage, cosmetic or pharmaceutical product comprising glucosyl stevia composition made by the process of  claim 1 . 
     
     
         33 . The process of  claim 1 , further comprising the step of inactivating the enzyme in the reaction mixture. 
     
     
         34 . The process of  claim 1 , further comprising the step of decolorizing the reaction mixture. 
     
     
         35 . The process of  claim 1 , further comprising the steps of concentrating and drying the reaction mixture to obtain the glucosyl stevia composition.